Killer Vegan Peanut Butter Cups Recipes
VEGAN PEANUT BUTTER CUPS
Steps:
- Melt chocolate in a microwave safe bowl for 45 seconds.
- Place ½ tbsp of melted chocolate into each of 12 small silicone molds (see pictures).
- Refrigerate for 20 minutes or until chocolate has hardened.
- For the filling, mix the peanut butter, coconut oil, vanilla extract, and maple syrup until smooth.
- Add 1 tsp of the filling into each cup.
- Cover filling with melted chocolate, filling to the top of the mould. (You can microwave to melt your chocolate again if it has hardened back up.)
- Refrigerate 30 minutes or until the peanut butter cups are hard enough to transfer from the moulds.
- Store in the fridge for up to 10 days.
Nutrition Facts : Calories 159 kcal, Carbohydrate 10 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 1 mg, Sodium 149 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
KILLER VEGAN PEANUT BUTTER CUPS
from have cake, will travel blog *a*mazing PB cups way better than grocery store ones, especially if you are prone to dark chocolate like me. *can successfully substitute carob chips*
Provided by DustyandSarah
Categories Candy
Time 1h20m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don't burn. it should take between 1-2 minutes. add the 2 generous T and stir to incorporate.
- give it about 5 minutes to cool down a bit, it's easier to spread around when not lava-hot.
- place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners.
- place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.
- meanwhile, stir together peanut butter, vanilla, salt, and sugar. if your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.
- the chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.
- top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.
- chill in fridge for at least one hour, until ready to devour.
Nutrition Facts : Calories 139.4, Fat 9.9, SaturatedFat 3.2, Sodium 25.1, Carbohydrate 11.8, Fiber 1.4, Sugar 9.4, Protein 3.8
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